Bread & Butter

Open the bottle of Alexander Valley 'Schoolhouse' Cabernet Sauvignon about 30–60 minutes before cooking to let it breathe. Measure out 2 cups for the braise and reserve up to 1/4 cup for deglazing or finishing the sauce if desired.

Open & Reserve

Trim excess fat from the short ribs if necessary. Pat the ribs dry with paper towels. Season generously on all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each rib in 1/2 cup flour, shaking off excess.

Prepare Short Ribs

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add 2 tbs vegetable oil and let it shimmer. Working in batches to avoid crowding, sear the short ribs 3–4 minutes per side until a deep golden-brown crust forms. Transfer browned ribs to a plate and set aside.

Brown the Ribs

Reduce heat to medium. If the pot is dry, add a tablespoon of oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly and the raw tomato smell cooks off.

Sweat Vegetables

Pour in about 1/2 cup of the reserved Cabernet and use a wooden spoon to scrape up the browned bits from the bottom of the pot (deglazing). Let the wine reduce by half, about 2–3 minutes. Add the remaining 1.5 cups Cabernet, 3 cups beef stock, 2 bay leaves, 4 sprigs thyme, 1 rosemary sprig, 1 tsp brown sugar, and 1 tbs red wine vinegar. Stir to combine and bring to a gentle simmer.

Deglaze & Build Sauce

Nestle the browned short ribs back into the pot so they sit partially submerged in the liquid. The liquid should come about two-thirds up the ribs; add a splash more stock or wine if needed. Bring the liquid to a gentle simmer on the stovetop, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and falling from the bone, 2.5 to 3 hours.

Return Ribs & Braise

When the ribs are tender, carefully remove them to a serving platter and tent with foil to keep warm. Strain the braising liquid into a saucepan, pressing solids to extract flavor, and discard solids. Skim off excess fat from the surface. Bring the strained sauce to a simmer and reduce over medium heat until slightly thickened and glossy, about 8–12 minutes. Mount the sauce with 2 tbs cold unsalted butter, whisking until incorporated. Taste and adjust seasoning with coarse salt and freshly ground black pepper.

Reduce Sauce & Finish

Spoon the reduced Cabernet-braised sauce over the short ribs. Sprinkle with 2 tbs chopped fresh parsley. Serve hot over creamy mashed potatoes or polenta, with roasted root vegetables on the side. Offer additional chilled 'Schoolhouse' Cabernet Sauvignon by the glass to drink alongside the dish.

Serve

Alexander Valley Vineyards 'Schoolhouse' Cabernet Sauvignon (bottle)

Cabernet for cooking/reserve (optional)

beef short ribs (bone-in)

kosher salt

black pepper (freshly ground)

all-purpose flour (for dusting)

vegetable oil or canola oil

yellow onion (medium, diced)

carrots (medium, peeled, diced)

celery stalks (diced)

garlic cloves (minced)

tomato paste

beef stock (low-sodium)

Alexander Valley 'Schoolhouse' Cabernet Sauvignon (use from wine section)

bay leaves

fresh thyme sprigs

fresh rosemary sprig

brown sugar

red wine vinegar

butter (unsalted)

fresh parsley (chopped)

coarse salt (to taste)

freshly ground black pepper (to taste)

creamy mashed potatoes or polenta

roasted root vegetables

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Descriptors

Tasting Notes

Food Pairings

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